Mmm. Cheese. Ever since moving to California I have acquired a taste for good cheeses which goes hand in hand with Chris' love of wine. Naturally we want to include a cheese course in our menu. We had been to the Cheese School in San Francisco twice and also conducted a few cheese tastings on our own.
Our photo from the Cheese School
If you're into cheese and are thinking of getting some for an event, I recommend tasting the cheeses along with your chosen wines because cheese can really effect the taste of you wine. For instance, we tried an epoisse with a boudeaux and it wiped out the flavor completely! We were shocked. Of course that cheese is much to strong for a wedding. Here are some of the cheeses we considered:
Cowgirl Creamery - Point Reyes Blue, cow's milk
Cowgirl Creamery - Red Hawk, triple cream cow's milk
Cypress Grove Chevre - Humboldt Fog, goat cheese (the line is ash)
Midnight Moon, Firm goat cheese
Mimolette, hard cow's milk
Brillat-Savarin, triple cream cow's milk
Roaring 40s, blue cheese cow's milk
Blue d'auverge, blue cheese cow's milk
Sadly I do not remember enough details about every one of these cheese to tell you what was good or bad about eache, but I can tell you about a few. Initially we were all about Cowgirl Creamery since it's a local cheesery as a San Francisco rep, but we weren't a fan of many of their cheeses! The Brilliat-Savarin is so good. Think cheese in the form of butter. This one is high on our list. The Mimolette was one of CK's favorites because he is a salt dude. It's a very hard cheese, very salty, but pretty yummy. This one is on the maybe list, because the saltiness might be verging on offensive for the average Joe. The Homboldt Fog is so good. We have wine and cheese sometimes at work, and it's always a big hit. The only thing is it's kinda crumbly, aka can be messy. We also really liked the Midnight Moon. So many good choices out there!
We plan to do the cheese course during cocktail hour. We've asked the cheese to be portioned and served on cheese plates set at every third person. Oh, it would be helpful if I told you we're doing long banquet style seating. Here are some cheese display inspirations.
I love the swiss cheese menu and the little paper basket in the last image. I wonder where Martha got it?! We've also tossed around the idea of doing cheese on pieces of slate and writing the types in chalk or putting the cheese on normal white rectangular plates and having little flags with the name of each cheese. The details are so hard to decide! We need to chose three. So maybe the Brillat, the Homboldt Fog, and.....
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